This savory, classic dish is so good re-imagined as a casserole.
INGREDIENT
12-oz. pkg. wide egg noodles, uncooked
1/4 c. butter, softened
1 t. garlic powder
1 T. fresh parsley, chopped
1 deli roast chicken, cubed, divided and juices reserved
2 c. frozen peas, thawed
1 c. whipping cream
paprika to taste
Optional: additional fresh parsley
HOW TO COOK
Cook noodles according to package directions until just tender; drain and set aside. In a bowl, combine butter, garlic powder and parsley. Use one teaspoon of butter mixture to grease a 13"x9" baking pan. Layer half the chicken, half the noodles and all the peas; dot with half the remaining butter mixture. Repeat layers with remaining chicken, noodles and butter mixture. Pour reserved chicken juices and cream over top; sprinkle with paprika. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Sprinkle with parsley, if using. Serves 6.
